Preparation

Preheat oven to 350°F. Melt 1 tablespoon butter in heavy large skillet over medium-high heat. Add zucchini and onion and sauté until vegetables are just tender, about 4 minutes. Mix in 1 cup corn, canned chilies and 1/4 cup cilantro; season filling with salt and pepper.

SELECT LATEST REVIEWS

I like this recipe a lot..This has been my favorite family recipe. I made few small changes and it works great. I add one can of black beans after I drain along with few colored diced bell peppers. It is yummy. Also instead of milk I add vegetable stock and works great too!!!

Nandu from leawood, KS / 11.27.13

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I've made this several times, great summertime dish. I will add shredded chicken to them if I feel like it, but otherwise these are super-yummy and fresh tasting with no modifications to the recipe.

ksukris from Wichita KS / 06.03.13

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The reason I gave this 4 forks is
that it is an exceptionally well
recieved easy weeknight recipe.
I always get requests for seconds. (Read:
fabulous comfort meal). I've had it
in the mix for a few years now, and
the family and guests always ask for
it when they come.
I also like that it is a great base
for those harvest days when you may
need to use something from the
garden or market and vary your
veggies a bit. I agree that the
sauce is too heavy on the chili
powder for most, and that this gives the sauce a different appearance which may not be as well received by some, (although I swear it tastes exactly like a sauce I've had in great authentic places, but....for our purposes, I reduce chili powder to only 1T
tops, and add depth of flavor by adding whatever strikes me at the time: a little cinnamon, even cocoa, tomato paste, garlic, etc., and then
throwing heat (jalepenos, other
chilis, or even a smoked or roasted
sweet chili) to the veggie mix,, or
with a little good pepper jack
cheese (we like Tillamook). I have
also added roasted chicken, and kept
the ratio of filling similar, and,
for color, I hardly ever go without
throwing a few bell peppers in. I
find the tortillas that work best
for us are the ones you must make
from scratch, or, the tortillaland
raw ones, freshly toasted & ready to
go. Don't be afraid to vary this
one to your liking, or, to make it exactly as written! It's a winner.

shell234 / 03.13.12

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Always trying to find new vegetarian
recipes, I tried this tonight and my
whole family (which includes a 10
and 11 year old) LOVED it!! Also,
I used Almond Milk (original,
unsweetened) rather than whole milk,
and it worked beautifully! An easy
way to cut the fat and make this
healthier! Also found that 2 cups
milk is sufficient. Too much sauce
otherwise, in my opinion. This is
being added to my regular recipes!
Delicious! (Just a portion note: it
makes 8 nicely filled enchiladas.)

jblugerman from Troutville, VA / 01.06.12

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2 forks means the recipe
was "good"...that is how I would
classify this dish. Nothing amazing,
but solid normal dish. The big
problem for us was the amount of
chili powder. I doubled the sauce,
but kept the chili powder at 3T and
it was SPICY. I love spicy, but it
made it difficult for my kids to
enjoy. So, my recommendation is to
reduce chili powder. Also, I added
black beans...nice addition.

A Cook from Washington, DC / 08.03.11

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Excellent taste!! I added 3 cloves of garlic to the filling--yum. I used corn tortillas and it was wonderful but didn't hold it's shape...it was quite messy on the plate. Any suggestions on keeping these together?

A Cook from El Segundo, California! / 02.22.11

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This is a delicious dish and one I often serve to company to rave reviews. I usually add a can of drained and rinsed black beans to the mixture. Like others, I also make extra sauce (1 1/2 times what the recipe calls for). Love it!

A Cook from Syracuse, NY / 02.14.11

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This a dinner regular in our house and we always love it. I tend to use just 6 tortillas so there is a higher filling to tortilla ratio but the recipe is excellent as written.

A Cook from Washington DC / 01.30.11

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We doubled the sauce and aded about two tablespoons of red mole paste. Added fire roasted red pepper and poblano to the veggies. It was wonderful. Will make again for sure!

Sean_Burke from Chicago / 01.23.11

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This is my go-to enchilada recipe.
It is a delicious vegetarian dish as
is, but I've also added shredded
chicken to it and may try shredded
pork sometime soon. To really send
it over the top, add a thin strip of
1/3-less cream cheese to the filling
of each enchilada. The resulting
creamy texture will make you swoon!